Eat Smart | Go ahead, grill a summer salad

Sunday

Jul 29, 2012 at 12:01 AMJul 29, 2012 at 2:39 PM

If you think the grill is only for meat, think again. Summer's favorite piece of cooking equipment works well with many other foods, including fruits and vegetables. Cut a fresh peach in half, remove the pit, and place the fruit cut-side down on the grill for just a few minutes to bring its sugars to the surface to caramelize and intensify the flavors.

If you think the grill is only for meat, think again. Summerís favorite piece of cooking equipment works well with many other foods, including fruits and vegetables.

Cut a fresh peach in half, remove the pit, and place the fruit cut-side down on the grill for just a few minutes to bring its sugars to the surface to caramelize and intensify the flavors. The same can be done with pineapples and even apples.

Vegetables, too, take well to the grill for the same reason. Although steaming and boiling veggies can leave them dull, grilling brings out the best, highlighting the vegetablesí natural sugars.

Just about any vegetable can be grilled ó green onions, asparagus, bell peppers and even lettuces such as radicchio. The key is timing. Cook them only until they show a few grill marks and have softened slightly.

The accompanying recipe combines an array of vegetables on the grill. Chopping and tossing them with spinach and a vinaigrette makes an impressive side dish to other grilled dishes. Just grill the vegetables first and then throw on the meat while you finish the salad.

As is, the salad is packed with vitamins A, C and K. You can increase the protein by adding chopped cooked chicken or shrimp, cooked or canned garbanzo beans and a bit of feta or goat cheese to make the salad a main course.

GRILLED VEGETABLE CHOPPED SALAD

Makes 8 servings

Vinaigrette:

3 tablespoons red wine vinegar

1 garlic clove, minced

11/2 teaspoons Dijon mustard

2/3 cup extra-virgin olive oil

Salt and pepper

Salad:

16 asparagus spears, trimmed

8 green onions, trimmed

4 medium zucchini, cut lengthwise into 1/4-inch-thick slices

2 small heads radicchio, halved through the core

4 plum tomatoes, halved

Olive oil

Salt and pepper

8 cups baby spinach, stems removed

1/4 cup chopped fresh herbs (such as parsley, chives and basil)

To make vinaigrette: Whisk all vinaigrette ingredients together until blended.

To make salad: Prepare grill for medium-high heat. Arrange all vegetables except spinach on baking sheets. Brush lightly with oil. Season with salt and pepper.

Grill asparagus, green onions and zucchini until lightly charred and just tender, turning occasionally, about 5 minutes for green onions and 8 minutes for asparagus.